McCarthy M J, Charoenrein S, German J B, McCarthy K L, Reid D S
Department of Food Science and Technology, University of California, Davis 95616.
Adv Exp Med Biol. 1991;302:615-26. doi: 10.1007/978-1-4899-0664-9_33.
The phase distribution of components in both model and actual food systems has been quantified using Magnetic Resonance Imaging. We present measurements of effective moisture diffusivities, vertical mass distributions in foams, and crystallization of water and lipid components. The interpretation of this information allows one to quantify the interactions of various components and structural features within a sample. These measurements are made noninvasively and nondestructively and can be repeated over time to obtain information on the dynamics of the system.
利用磁共振成像技术已对模型食品系统和实际食品系统中各成分的相分布进行了量化。我们展示了有效水分扩散率、泡沫中垂直质量分布以及水和脂质成分结晶的测量结果。对这些信息的解读能够使人们量化样品中各种成分与结构特征之间的相互作用。这些测量是无创且无损的，并且可以随时间重复进行以获取有关系统动态变化的信息。
